Lemon delicious is one of those puddings that is an old faithful! Light, sweet, tart, cake-y AND self-saucing, it has all the characteristics of one incredible winter dessert. With a stash of fresh lemons picked from my sister’s tree, I figured it was about time to not only put another lemon delicious on the table, but also to share this recipe with you all! – Jump to Recipe
This particular lemon delicious recipe is the only one I have ever used. It (of course) comes from Stephanie Alexander, who is somewhat of a walking baking encyclopaedia. Her book, The Cook’s Companion has maintained a prominent position in my household, holding the key to many family favourites. In fact, I have fond memories of following this recipe as a child whilst ‘assisting’ my mum to create this tasty self-saucing pudding. From licking the fluffy mixture off the beaters to stuffing leftovers into a container to smuggle to school, the process of baking and consuming were always valued.
My favourite thing about the recipe these days, is the scrumptious warm scent that fills the house whilst the lemon delicious is in the oven. I think it’s the fact that the fragrant lemons so perfectly encapsulate the feelings of hygge that comes with the cooler months. If you want to feel the ultimate level of cosy, I recommend popping the lemon delicious in the oven and snuggling up with a cup of tea whilst you wait for dessert!
Whilst cooking, the pudding will transform from one liquidy mixture to two separate layers – down the bottom a thick, lemony custard and above, a soft sponge with a nice golden top! When it’s time to eat, serve with a big dollop of double cream (or vanilla ice cream) and enjoy.
Notes
- I’ve added an additional tablespoon of flour, if you like your pudding extra saucy – go with 3!
- Be sure to check the pudding at around the 45 minute mark, I’ve found that often I’ll need to rest a piece of baking paper over it to stop the top burning.
Recipe
Ingredients
2 medium-sized lemons
60 g butter
1 cup castor sugar
3 eggs, separated
4 tablespoons self-raising flour
1½ cups milk
Method
Preheat oven to 180°C and butter a 1 litre ovenproof dish. Zest 1 of the lemons and juice both.
Cream butter with zest and sugar, then add egg yolks. Add flour and milk alternately to make a smooth batter. Stir in lemon juice.
Whisk egg whites until creamy and firm and fold gently into batter. Pour batter into the prepared dish. Stand the dish in another baking dish filled with water that comes halfway up sides. Bake for 1 hour.
Allow to cool a little before serving.
Still have an abundance of lemons?
Check out this blueberry and lemon muffin recipe from 2017!